1 fried chicken (bought, leftover or fried fresh)
3 tbsp. oil
1 lg. chopped onion
1 finely chopped bell pepper
3-5 toes chopped garlic
1 lb. sliced raw (or frozen) okra
3-5 bay leaves
Salt and black pepper to taste
4 tbsp. flour
2 ribs chopped celery (fine)
1 bunch finely chopped parsley
1 can peeled tomatoes
2-3 qts. chicken broth
1 sm. HOT red pepper
1 1/2 c. rice (long grain)

Prepare the chicken and keep it warm. Make a thick, dark brown roux (roo) with the oil and flour in a heavy Dutch oven or pan. You must stir this constantly or it will burn. If it burns, discard it and start over. Do not leave it! When it is very brown add the onion, celery, bell pepper, parsley and, when the onion is transparent, the garlic, which is to be cooked only a few seconds. Add to this the okra and cook it for 3-5 minutes (until most of the "strings" disappear).

Do the same with the drained, chopped tomatoes and cook them for about 10 minutes before adding, slowly the chicken stock. Add the bay leaves and whole red pepper (remove this later). Add the chicken and let it simmer for 45 minutes (at least). Add the salt and lots of black pepper. Serve over hot, cooked rice.